★ How To MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA)

This easy MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

kosher salt, to taste vegetable oil, if desired 1 lb elbow macaroni or 1 lb cavatappi pasta 1 quart milk 8 tablespoons unsalted butter (divided) 1?2 cup all-purpose flour 12 ounces gruyere cheese, grated (4 cups) 8 ounces extra-sharp cheddar cheese, grated 1 tablespoon salt 1?2 teaspoon fresh ground black pepper 1?2 teaspoon ground nutmeg 3?4 lb fresh tomato (4 small) 1 1?2 cups fresh white breadcrumbs (5 slices, crusts removed)

DIRECTIONS

Preheat oven to 375 degrees. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

by: KathyP53